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Cozy Lasagna Soup with Creamy Ricotta – Best Easy Recipe

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This cozy lasagna soup delivers all the rich, layered flavors of traditional lasagna in one pot in about 40 minutes. A cold, creamy ricotta dollop melts into the hot soup, creating creamy pockets of goodness.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt (fine sea salt)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
  • 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted preferred)
  • 4 cups low-sodium chicken or beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 8 ounces dried pasta (mafaldine, broken lasagna sheets, rotini, or shells)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1 cup shredded mozzarella cheese (low-moisture part-skim)
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon. Cook for 6 to 8 minutes, until no longer pink. Spoon off excess fat, leaving about 1 tablespoon.
  3. Sprinkle the salt, pepper, oregano, basil, and red pepper flakes over the meat. Stir well and cook for another minute.
  4. Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the crushed tomatoes, diced tomatoes (with juices), broth, and balsamic vinegar. Stir, scraping up any browned bits from the bottom.
  5. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
  6. While the soup simmers, bring a separate pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
  7. In a small bowl, combine the ricotta, grated Parmesan, and a pinch of salt and pepper. Stir gently and set aside at room temperature.
  8. When the soup is done simmering, taste and adjust seasoning. To serve, place a handful of cooked pasta in each bowl. Ladle the hot soup over the pasta. Drop a generous spoonful of the ricotta mixture in the center. Sprinkle shredded mozzarella on top. Garnish with fresh basil or parsley if desired.
  9. Serve immediately with crusty bread for dipping.

Notes

Do not cook the pasta directly in the soup unless serving immediately; it will absorb too much liquid and become mushy. Keep the ricotta cold until serving for the best melt. The soup base freezes well for up to 3 months without pasta or ricotta.

Nutrition

Keywords: lasagna soup, easy lasagna soup, one pot lasagna soup, creamy ricotta soup, comfort food soup, weeknight dinner, Italian soup

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